Recipe of Rice Cake Soup

Ingredients

• 1 cup of sliced Korean rice cakes (tteok)
• 8 cups of water
• 4 sheets of roasted seaweed (gim), cut into thin strips
• 2 eggs
• 1 tablespoon of vegetable oil
• 4 cloves of garlic, minced
• 8 cups of beef or vegetable broth
• 2 tablespoons of soy sauce
• Salt and pepper to taste
• Green onions, chopped, for garnish
• Sesame oil, for drizzling

Directions

1. 1

   In a pot, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

2. 2

   Pour in the beef or vegetable broth and bring it to a boil.

3. 3

   Add the sliced rice cakes and soy sauce to the boiling broth. Reduce heat and simmer for about 20-25 minutes, or until the rice cakes are tender.

4. 4

   In a separate bowl, beat the eggs and season with a pinch of salt. Heat a non-stick skillet over low heat and make thin omelets. Once cooked, roll them up and slice into thin strips.

5. 5

   Season the rice cake soup with salt and pepper to taste. If needed, adjust the soy sauce as well.

6. 6

   Serve the Tteokguk in bowls, garnished with seaweed strips, egg strips, chopped green onions, and a drizzle of sesame oil.

7. 7

   Enjoy your hearty and symbolic Korean rice cake soup!